Name: Low Carb Bread Recipes Garlic Parmesan Knots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups shredded mozzarella cheese; 2 tbsp cream cheese; 1 1/4 cups almond flour; 1 large egg; 1 tsp baking powder; 1/2 tsp garlic powder; 1/4 tsp salt; 2 tbsp butter, melted; 1 tbsp fresh parsley, chopped; 1/4 cup grated Parmesan cheese

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I’ve always had a soft spot for warm, buttery bread straight from the oven. When I first tested these Keto Garlic Parmesan Knots, I realized they fit right into my collection of low carb bread recipes. They remind me of the garlic knots I used to order with pizza, but lighter, crisp on the edges, and fluffy inside. This garlic knots recipe easy is the kind of kitchen project that makes you feel like you’ve outsmarted your cravings. It’s a low carb keto option that doesn’t taste like a compromise. I whip them up for weeknight dinners, especially with a big bowl of soup. Honestly, they’ve saved me from reaching for high-carb bread more times than I can count. Think of this as your garlic knots recipe pizza dough hack. It works for any night you want something cozy, and it’s proof that low carb recipes easy can still make the whole house smell amazing. If you love easy low carb recipes, then these knots might just become your go-to comfort food.

1) Key Takeaways
2) Easy Keto Garlic Parmesan Knots Recipe
3) Ingredients for Keto Garlic Parmesan Knots
4) How to Make Keto Garlic Parmesan Knots
5) Tips for Making Keto Garlic Parmesan Knots
6) Making Keto Garlic Parmesan Knots Ahead of Time
7) Storing Leftover Keto Garlic Parmesan Knots
8) Try these Appetizers next!
9) Keto Garlic Parmesan Knots
10) Nutrition

1) Key Takeaways

If you’ve ever stared down a bread basket at dinner, torn between willpower and the smell of garlic butter, these Keto Garlic Parmesan Knots are your answer. They fit perfectly into low carb bread recipes without tasting like cardboard. They’re chewy inside, crisp outside, and packed with flavor.

The dough is simple. Melt cheese, mix in almond flour, add an egg, and shape. What you get feels closer to pizza night comfort than diet food. This is why I love calling it my garlic knots recipe easy.

They pair well with soup, pasta, or even a salad when you want to stretch out the meal. And because they fall under keto dinner recipes easy low carb, they can be part of a weekly rotation without guilt. These knots prove comfort food doesn’t always need heavy carbs to deliver satisfaction.

2) Easy Keto Garlic Parmesan Knots Recipe

I’ll be honest. Bread is my weakness. When I started cooking more low carb recipes easy, I thought I’d never enjoy garlic knots again. This recipe changed everything. It’s quick, it’s forgiving, and it’s flat-out delicious.

You mix melted mozzarella and cream cheese, then stir in almond flour, garlic powder, and an egg. The dough comes together in a way that surprises you the first time. It feels sticky at first, but with a short rest it rolls into ropes like classic garlic knots recipe pizza dough.

Once baked, the knots puff slightly, turning golden with crisp edges. Brushed with melted butter and Parmesan, they taste like a guilty pleasure but fit into low carb keto eating. I make them when I want comfort food without wrecking my week. They’re reliable, simple, and feel like a kitchen win every time.

3) Ingredients for Keto Garlic Parmesan Knots

Mozzarella Cheese: Use shredded mozzarella. It melts easily and forms the stretchy base of the dough. I like low-moisture mozzarella since it keeps the dough firm and easier to roll.

Cream Cheese: Just two tablespoons give the dough softness. It blends with the mozzarella and keeps everything moist without being heavy. I always let mine soften a bit first.

Almond Flour: This is the backbone for low carb bread recipes. It creates structure and gives the knots a tender bite. Make sure it’s finely ground for the best texture.

Egg: A single egg binds everything. Crack it in and suddenly the dough feels like real bread dough. It adds richness too.

Baking Powder: A teaspoon helps the knots rise slightly so they don’t bake up too dense. It’s a small thing that makes a difference.

Garlic Powder: You can’t call it garlic knots without garlic. The powder blends evenly, coating every bite with flavor. Fresh garlic tends to burn here, so powder works best.

Salt: Just enough to balance the cheese and garlic. I use a fine sea salt, but any works.

Butter: Melted and brushed over the warm knots, it carries the Parmesan and parsley into every groove. The smell when you brush them is unreal.

Parsley: Fresh chopped parsley gives a little color and freshness. It makes the knots look and taste finished.

Parmesan Cheese: Grated Parmesan tops the knots, giving them a salty crunch. I like to grate it myself for more flavor.

4) How to Make Keto Garlic Parmesan Knots

Step 1. Preheat your oven to 375°F. Line a baking sheet with parchment paper so nothing sticks.

Step 2. In a microwave-safe bowl, combine mozzarella and cream cheese. Heat in short bursts, stirring each time until the mixture is smooth.

Step 3. Add almond flour, baking powder, garlic powder, and salt. Mix until it forms a dough. It will look sticky, but that’s normal.

Step 4. Add the egg. Stir it in quickly until the dough firms up. Let it rest for a few minutes if it feels too sticky.

Step 5. Divide the dough into 8 pieces. Roll each piece into a rope and tie into a knot. Place them evenly on the baking sheet.

Step 6. Bake for 12 to 15 minutes until golden brown and puffed. The smell of garlic fills the kitchen.

Step 7. Brush the hot knots with melted butter. Sprinkle with Parmesan and parsley. Serve right away while they’re warm and soft inside.

5) Tips for Making Keto Garlic Parmesan Knots

One trick I’ve learned is to work fast with the cheese once it melts. If it cools, the dough gets tough to mix. I always prep the almond flour and seasonings before heating the cheese so I can stir them in right away.

If the dough feels sticky, don’t panic. Resting it for five minutes usually fixes the problem. You can also lightly oil your hands before rolling it into ropes. That keeps it from sticking without adding extra flour.

For stronger garlic flavor, add a pinch more garlic powder to the butter glaze. It soaks into the knots and makes them smell even better. And if you want variety, swap parsley for fresh basil or rosemary. Little changes keep the recipe fresh without losing what makes it work.

6) Making Keto Garlic Parmesan Knots Ahead of Time

These knots can be made in advance which makes them a lifesaver for busy nights. I often prep the dough earlier in the day, wrap it in plastic, and keep it in the fridge until dinner. When I’m ready, I roll and bake. It saves time without changing the texture.

If you want to bake ahead, store the cooled knots in an airtight container. Reheat in the oven at 300°F for five minutes and they’ll taste like fresh. They hold up better this way than microwaving, which softens the crust.

They also freeze surprisingly well. Wrap them individually and store in a freezer bag. Pull out what you need and reheat straight from frozen. It’s the kind of trick that makes sticking to low carb keto eating less stressful.

7) Storing Leftover Keto Garlic Parmesan Knots

Leftovers rarely last long, but if they do, store them right. Place the knots in an airtight container and keep them in the fridge. They’ll stay good for about three days.

When you’re ready to eat, reheat them in the oven for a few minutes. The crust crisps again, and the inside warms up nicely. Microwaving works in a pinch, but it leaves them softer.

If you froze some earlier, reheat them slowly. I put them straight from freezer to oven, and they come out close to fresh. The smell of garlic butter makes the wait worth it. It’s another reason I love calling this garlic knots recipe easy.

8) Try these Appetizers next!

9) Keto Garlic Parmesan Knots